German Cooking Today Read online

  Foreword

  German Cooking Today, the recognized standard work that has had a fixed place in many German households for generations, is now available in a new English edition after detailed revision.

  With the precise, detailed instructions of these recipes, the book is exceptionally clear and user-friendly. In all, this will ensure that even the inexperienced cook will be certain of success in making the dishes.

  As well as many new recipes that arise from people’s ever-changing eating habits, you will of course still find such popular German classics as Beef olives, Sauerbraten and Stuffed peppers in German Cooking Today.

  All the recipes have been thoroughly tested and cooked in Dr. Oetker’s test kitchen.

  We wish you great pleasure with this book, every success in cooking the recipes and much enjoyment serving and eating the dishes.

  Contents

  S O U P S

  Recipes 1-23

  T H I C K S O U P S

  Recipes 24-31

  M E A T

  Recipes 32-52

  P O U L T R Y

  Recipes 53-61

  G A M E

  Recipes 62-65

  F I S H & S E A F O O D

  Recipes 66-78

  S A U C E S

  Recipes 79-90

  V E G E T A B L E S

  Recipes 91-114

  S A L A D S

  Recipes 115-129

  P O T A T O E S, R I C E & P A S T A

  Recipes 130-150

  B A K E D D I S H E S

  Recipes 151-155

  E G G & C U R D C H E E S E D I S H E S

  Recipes 156-164

  S N A C K S

  Recipes 165-170

  D E S S E R T S

  Recipes 171-189

  G L O S S A R Y A N D I N F O R M A T I O N

  A L P H A B E T I C A L I N D E X

  I M P R I N T

  General information about this book

  Read recipe through completely before you start cooking, or even better before buying the ingredients. The various stages of the recipe and the method will often appear much clearer if you have read it through first.

  Please look at the indications of quantities and spoon measurements on the inside covers of the book because they will be very useful when following a recipe.

  Preparation time:

  Preparation time refers to the time it takes to carry out the actual work preparing and making the dish. It does not include cooling down, marinating or soaking and waiting times.

  Oven cooking times and oven temperatures:

  The oven temperatures and oven cooking times indicated in the recipes are approximate values which can be reduced or increased depending on the individual heating performance of the oven, which varies, for instance, according to the material and design of the top and bottom heating elements. Therefore, please follow the manufacturer’s instructions when using the oven and check whether the food is done towards the end of the cooking time indicated in the recipe. When roasting meat, the use of a meat thermometer is recommended.

  Serving sizes and nutritional values:

  The quantities of most of the recipes are for 4 servings. Where the number of servings or pieces is different, this is stated in the recipes. The nutritional values given in the recipes refer to this serving size and are only valid for the quantities indicated; where there is a range of serving sizes, the calculation is based on the average size. The following abbreviations are used: P = protein, F = fat, C = carbohydrate.

  Relevant information:

  At the beginning of most sections you will find an extensive guide including general information and useful tips relating to the subject of the section. In addition, at the end of the book there is a general advice section about storing and processing food, cooking processes, cooking equipment, herbs and seasonings, and a list of cooking techniques.

  Important note:

  For dishes prepared with raw eggs that are also eaten raw, only use eggs that you know to be fresh. Store prepared food in the refrigerator and consume within 24 hours.

  ADVICE

  Soups

  Soups are normally served as the first course of a menu, serving to stimulate the appetite and as a preparation for the dishes that follow.

  The basis of a good soup is a strong, tasty stock. Stocks are made from bones, fish, beef, veal, poultry, game and vegetables. To round off the flavour, soup vegetables, a bouquet garni and/or a studded onion may be added.

  Soup vegetables

  These consist of equallysized pieces of leeks, celeriac, carrots and sometimes Hamburg parsley or a sprig of flat or curly-leaved parsley. These are also sold prepacked. The actual ingredients and weight used may vary according to the season. The standard amount is about 200–300/7–10 oz, which is enough for 1–2 litres/13⁄4–31⁄2 pints (41⁄2–9 cups) of stock, but in some cases the selection may weigh up to 500 g/18 oz.

  Bouquet garni for soup

  This is a soup flavouring consisting of soup vegetables and herbs, for instance 1–2 sprigs thyme, 1 sprig lovage, 1–2 bay leaves and 1 sprig parsley. The bouquet garni ingredients are cleaned, washed and tied together with kitchen string, so that the bunch can easily be removed at the end of the cooking time.

  Onion studded with bay leaf and cloves

  The inedible outer skin of the onion is pulled off, then a diagonal cut about 2 cm/3⁄4 in deep is made and 1 bay leaf is pushed into the slit. Then some cloves are pushed into the onion, sharp end first.

  Making stock (broth)

  1. Prepare the ingredients and put in a saucepan. (For a vegetable stock, the vegetables, cut into coarse dice, are sometimes first browned in hot cooking oil before the water is added. The browning process forms cooking products that give the stock a stronger flavour.)

  2. Fill the pan with cold water to cover the ingredients and bring to the boil.

  3. With a ladle, skim off the foam of coagulated protein and cloudy particles.

  4. Add the soup vegetables only after skimming.

  5. Reduce the heat and leave the ingredients to simmer uncovered over a low heat for at least 60 minutes.

  6. Pour the finished stock through a fine sieve (perhaps a sieve lined with a cooking cloth) and use as directed in the recipe. If desired the half-cooked vegetables and meat or fish may be finely chopped and returned to the stock.

  Tips If the ingredients are put in cold water, their flavour is more strongly extracted so that the flavour of the stock becomes fuller and stronger.

  If the ingredients (particularly meat) are put directly into boiling water, the pores close up immediately, that is, less meat juice escapes into the stock and the meat remains juicier. This method is employed if the meat is intended for further use.

  Do not add salt to stock until is being used in a soup, because pre-salted stock tastes even saltier when it has been kept.

  Do not cook any dough, rice or dumplings in clear stock since they will make the stock cloudy. Such garnishes should be cooked separately.

  A more concentrated stock can be made by increasing the amount of meat added, browning the ingredients before adding the water, or by reducing the stock.

  Removing fat from the stock

  If the hot stock is to be used immediately, you can skim off the specks of fat with a large, flat spoon, or

  draw absorbent kitchen paper over the surface of the stock, so that the paper lifts off the layer of fat.

  If more time is available, let the stock cool down. The fat floating on the surface solidifies when it becomes cold and can then be easily lifted off with a large, flat spoon.

  Freezing stock

  Clear stock can be frozen, ideally in separate servings, (perhaps in ice cube trays), so that it is quickl
y available when required.

  Instant products

  If time is short, a commercial instant product such as bouillon powder or stock cubes may be used. The quantity to be used is given in the instructions on the packet. Another possibility is concentrated liquid stock, but this is quite expensive.

  Cream soups

  These are based on a stock thickened with a binding medium such as flour, starch, crème fraîche, vegetable purée, egg yolk or an egg yolk-cream mixture. Cream soups thickened with egg yolk, on its own or mixed, must not be brought to the boil after the yolk mixture has been added or the yolk will curdle.

  Garnishes for soup

  Suitable garnishes for soup include chopped herbs, diced tomato made from peeled tomatoes with the pips removed, small crisp noodles, diced ham, whisked egg, cooked pasta or rice, steamed vegetables, fried diced bread (croutons), toasted almonds, semolina dumplings, meatballs, pancake strips, filled pasta, cooked egg garnish, or steamed, finely shredded vegetables (julienne). Pasta, rice or dumplings should never be cooked in stock since they will make it cloudy. These garnishes should be cooked separately in salted water and only added to the stock shortly before serving. Pasta and rice should be only barely cooked, since they continue to cook in the hot stock or soup.

  Thick soups

  Thick soups contain a large quantity of meat or dumplings, making them more of a meal in themselves. It is a good idea to cook a larger quantity than is needed immediately and freeze what is left.

  SOUPS

  1 | Chicken stock

  Classic (6 servings)

  Preparation time: about 2 hours

  2 litres/31⁄2 pints (9 cups) water

  1 bunch soup vegetables

  1 onion

  1 prepared boiling chicken, 1–1.5 kg/21⁄4–31⁄4 lb, with giblets

  salt

  200 g/7 oz cooked asparagus pieces (canned or bottled)

  125 g/41⁄2 oz (3⁄4 cup) cooked long grain rice

  2 tablespoons chopped parsley

  Per serving:

  P: 32 g, F: 15 g, C: 6 g, kJ: 1203, kcal: 287

  1. Bring the water to the boil in a large saucepan.

  2. Meanwhile prepare the soup vegetables. Peel the celeriac and cut out any bad parts. Peel the carrots and cut off the green leaves and tips. Wash the celeriac and carrots and let them drain. Remove the outer leaves of the leeks, cut off the root end and dark green leaves. Cut in half lengthways, wash thoroughly and leave to drain. Cut the prepared ingredients into small pieces. Peel the onion.

  3. Wash the chicken and giblets if available under cold running water. Put them in the cooking water. Add 1 teaspoon of salt, bring everything to the boil and skim.

  4. Add the soup vegetables and onion to the pan. Simmer uncovered over low heat for about 11⁄2 hours.

  5. Then pour the stock through a sieve, skim off any fat and season the stock with salt to taste.

  6. Take the meat off the bones, remove the skin and cut the meat into small pieces. Add the meat, asparagus pieces and rice to the stock and heat them through.

  7. Sprinkle the soup with parsley and serve.

  Tip: You can also serve the chicken soup with cooked egg garnish, semolina dumplings, or meatballs as garnishes. If you prepare the chicken soup up to and including point 5 on the day before it is to be eaten and leave it to cool, the fat will have solidified by the next day and you can simply remove it with a spoon.

  Chicken soup without garnishes can be frozen.

  Instead of canned or bottled asparagus you can also use cooked frozen asparagus.

  125 g/41⁄2 oz (3⁄4 cup) cooked rice corresponds to about 50 g/2 oz (1⁄4 cup) of uncooked rice.

  SOUPS

  2 | Goulash soup

  Classic

  Preparation time: about 80 minutes

  300 g/10 oz braising beef, e.g. shoulder

  40 g/11⁄2 oz margarine or 3 tablespoons cooking oil, e.g. sunflower oil

  1 litre/13⁄4 pints (41⁄2 cups) meat stock

  200 g/7 oz onions

  1 clove garlic

  1 yellow and 1 green pepper, each weighing 200 g/7 oz

  200 g/7 oz tomatoes

  2 slightly rounded table spoons tomato purée

  salt

  freshly ground pepper

  strong paprika powder

  1⁄2 teaspoon ground caraway

  dried marjoram

  a few dashes of Tabasco sauce

  Per serving:

  P: 18 g, F: 15 g, C: 9 g, kJ: 1011, kcal: 241

  1. Rinse the beef under cold running water, pat dry and cut into cubes of 1.5—2 cm/1⁄2—3⁄4 in. Melt the margarine or heat the oil in a pan. Brown the cubes of meat thoroughly on all sides in the margarine or oil. Add the meat stock and bring to the boil. Cover and cook over medium heat for about 40 minutes.

  2. Meanwhile, peel the onions and cut into slices. Peel the cloves of garlic and dice finely. Cut the peppers in half. Remove the stalks and seeds as well as the white pith inside. Wash the peppers and

  cut into pieces.

  3. Wash the tomatoes, leave to drain and make cross-shaped incisions in the ends. Scald briefly in boiling water and dip into cold water. Peel the tomatoes, remove the stalks and cut the tomatoes into quarters.

  4. Add the prepared vegetables and tomato purée to the soup. Season the soup with salt, pepper, paprika powder, caraway and marjoram. Bring back to the boil, cover and cook for another 15 minutes or so.

  5. Season the soup with salt, pepper, paprika and Tabasco sauce to taste.

  Tip: Goulash soup is suitable for freezing. Instead of fresh tomatoes you can also use a can of peeled tomatoes (drained weight 250 g/9 oz). You can also use ready-cubed meat.

  Accompaniment: Nourishing country bread, rye bread or seeded grain

  rolls.

  SOUPS

  3 | Fine fish soup

  For guests

  Preparation time: about 45 minutes

  150 g/5 oz fennel

  150 g/5 oz carrots

  75 g/21⁄2 oz leeks

  1 small onion

  2 cloves garlic

  500 g/18 oz fish fillets, e.g. cod or rose fish

  4 teaspoons cooking oil, e.g. olive oil or sunflower oil

  1 litre/13⁄4 pints (41⁄2 cups) fish stock or vegetable stock

  100 g/31⁄2 oz shrimps or prawns

  salt

  freshly ground pepper

  some cayenne pepper

  Per serving:

  P: 29 g, F: 8 g, C: 9 g, kJ: 878, kcal: 210

  1. Cut off the stalks just above the bulbous stem of the fennel. Remove any brown parts and leaves and cut off the roots. Wash the fennel bulbs. Peel the carrots, cut off the ends and green leaves. Remove the outer leaves of the leeks and cut off the root ends and dark green leaves. Cut the leeks in half lengthways and wash thoroughly. Pat the vegetables dry.

  2. Cut all the vegetables into thin strips. Peel the onion and chop finely. Peel the cloves of garlic and chop finely.

  3. Rinse the fish fillets under cold running water, pat dry and remove any bones that remain. Cut into cubes of about 2.5 cm/1 in.

  4. Heat the oil in a pan. Add the chopped onion, garlic and sliced vegetables. Braise lightly while stirring continuously. Add the fish or vegetable stock and bring to the boil. Now add the cubed fish fillets and cook uncovered for about 8 minutes over a low heat.

  5. Rinse the shrimps or prawns under cold running water. Season the soup with salt, pepper and cayenne pepper. Add the shrimps or prawns to the soup and cook for another 2 minutes.

  Tip: Serve the soup with bread (e.g. French bread) as a light meal for 4 or as a first course for 6 people.

  Sprinkle a tablespoon of chopped dill, basil or parsley on the soup before serving.

  If desired, rinse some of the fennel leaves in cold water, pat dry, chop finely and sprinkle over the soup before serving.

  SOUPS

  4 | French onion soup

  Classic

  Preparation time: about 45 minut
es

  about 600 g/20 oz onions

  50 g/2 oz (4 tablespoons) butter or margarine

  850 ml/30 fl oz (4 cups) vegetable stock

  150 ml/5 fl oz (5⁄8 cup) white wine

  salt

  ground white pepper

  30 g/1 oz (2 tablespoons) butter

  8 slices baguette

  50 g/2 oz (1⁄2 cup) grated Parmesan

  Per serving:

  P: 9 g, F: 21 g, C: 22 g, kJ: 1428, kcal: 341

  1. Peel the onions, cut in half and slice finely. Melt the butter or margarine in a pan. Add the sliced onions and braise lightly over medium heat while stirring continuously.

  2. Add the vegetable stock, bring to the boil, cover and cook for about 10 to 15 minutes until soft. Add the white wine to the soup and season with salt and pepper.

  3. Pre-heat the oven grill. Melt the butter in a large pan, add the baguette slices and fry on both sides until golden.

  4. Pour the onion soup into large, heat-resistant soup bowls, place two baguette slices in each and sprinkle with Parmesan. Put the bowls in the oven under the pre-heated grill until the cheese has browned lightly.

  5. Serve the onion soup immediately.

  Tip: Serve as a light meal.

  If served as a starter, the quantities given will make enough soup for 6 people, but in this case use 45 g/11⁄2 oz (3 tablespoons) butter, 12 baguette slices and 45 g/11⁄2 oz (3⁄8 cup) Parmesan.

  If you do not have heat-resistant soup bowls, you can prepare the baguette slices separately. To do this arrange the baguette slices on a baking sheet lined with greaseproof paper and sprinkle them with Parmesan. Put in the oven pre-heated to 220 °C/425 °F, Gas mark 7 (in normal oven; with fan-oven: about 200 °C/400 °F, Gas mark 6) and brown the baguette slices lightly for about 5 minutes. Put the baguette slices on the soup before serving.

  SOUPS

  5 | Cream of trout soup

  Quick

  Preparation time: about 20 minutes

  375 g/13 oz smoked trout fillets